Podcast
Questions and Answers
What is the effect of agitation on crystallization?
What is the effect of agitation on crystallization?
- Retards crystallization
- Hastens crystallization (correct)
- Reverses crystallization
- Has no effect on crystallization
Which sugar is easiest to crystallize?
Which sugar is easiest to crystallize?
- Glucose
- Lactose (correct)
- Fructose
- Sucrose
What is the result of heating sugars with a source of amino acids?
What is the result of heating sugars with a source of amino acids?
- Maillard browning (correct)
- Caramelization
- Crystallization of sugar
- Inversion of sugar
What is the effect of fructose on crystallization?
What is the effect of fructose on crystallization?
What is the function of a leavening agent in yeast-leavened breads?
What is the function of a leavening agent in yeast-leavened breads?
What is the result of peptizing agents in baked products?
What is the result of peptizing agents in baked products?
What is the effect of acids on crystallization?
What is the effect of acids on crystallization?
What is the result of inversion of sugar in stored fruit cake?
What is the result of inversion of sugar in stored fruit cake?
At what temperature does sugar melt?
At what temperature does sugar melt?
What is the result of caramelization?
What is the result of caramelization?
What is the effect of sugar on the boiling point of liquids?
What is the effect of sugar on the boiling point of liquids?
What is the effect of sugar on the growth of microorganisms?
What is the effect of sugar on the growth of microorganisms?
What happens to sugar when it is heated above its melting point?
What happens to sugar when it is heated above its melting point?
What is the result of inversion of sugar?
What is the result of inversion of sugar?
What is the effect of sugar on the texture of baked goods?
What is the effect of sugar on the texture of baked goods?
What is the result of spontaneous crystallization of syrups?
What is the result of spontaneous crystallization of syrups?
What is the reason for water's high specific heat capacity?
What is the reason for water's high specific heat capacity?
What type of mixture is gravy?
What type of mixture is gravy?
Which mechanism of heat transfer occurs in a cooking pan on an electric heater?
Which mechanism of heat transfer occurs in a cooking pan on an electric heater?
What is the result of high surface tension in water?
What is the result of high surface tension in water?
What is an example of convection in cooking?
What is an example of convection in cooking?
What is radiation in heat transfer?
What is radiation in heat transfer?
What is the name of the process that occurs when gelatin is dissolved in hot water?
What is the name of the process that occurs when gelatin is dissolved in hot water?
What affects the acceptance and choices of food?
What affects the acceptance and choices of food?
Study Notes
Leavening Agent
- Produces CO2 in yeast-leavened breads, facilitating the formation of a gel network
- Incorporates air when beaten or mixed, creating a better volume
Crystallization
- Formation of crystals from concentrated sugar solutions, important in candy making
- Factors affecting crystallization:
- Nature of sugar (fructose – hardest to crystallize, lactose – easiest to crystallize)
- Nature of solution
- Interfering substances (e.g. acids retard crystallization)
- Agitation (hastens crystallization)
Sugar's Functions
- Peptizing agent: prevents gluten particles from coalescing, producing tender, fine-grained baked products
- Tendering effect: delays gelatinization in custards and starchy sauces
- Color: caramelization and Maillard browning
- Inversion of sugar: like in stored fruit cake, resulting in a more moist product
Undesirable Effects of Sugar
- Loss of crispness on standing: due to moisture absorption from the air
- Melting of candies: due to inversion of sugar
- Shrinkage, shriveling, and toughening of food cooked in sugar: due to dehydration
Heat Transfer Mechanisms
- Conduction: heat transfer through adjacent molecules without change in relative positions
- Convection: heat transfer through the mixing of hot and cold molecules in liquids and gases
- Radiation: an electromagnetic mechanism, examples include grilling and microwaving
Food Acceptance and Evaluation
- Factors affecting food choices and acceptability:
- Genotype, physiology, and age
- Eating habits and past experience
- Cultural, social, and economic demographics
- Attitudes and beliefs
- Personality
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Description
Explore the different roles of leavening agents, including producing CO2, facilitating precipitation of pectin, and more. Learn how these agents contribute to the texture and structure of baked goods.
